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Kombucha took a weird turn after 10 days
Left my batch for 10 days thinking it'd get more tangy. Came back and it smelled like straight vinegar with a thin layer of mold on top. Learned that 7 days is my sweet spot for flavor balance. Anyone else push fermentation too long?
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sandra6933d ago
Moldy kombucha sounds like my spirit animal honestly... I left a batch for two weeks once and could've stripped paint with it.
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jesse_west3d ago
Could've stripped paint with it" is too real lol. I did that once but with beer, not kombucha. Left it in the carboy for like a month cause I forgot about it. Came back and it looked like a science experiment gone wrong with this weird film on top. Took a sip out of curiosity and it tasted like if a lemon battery and a headache had a baby. Now I set alarms on my phone for everything I ferment cause my memory is trash. Kombucha's a different beast though, I feel like it goes from fine to vinegar way faster than anything else.
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